Green chicken curry with cashews and green beans

Name: Green chicken curry with cashews and green beans
Cook time: 30 min
Yield: 4
Ingredients: 2 tbsp peanut oil; 800g chicken thigh fillets, trimmed and cut into large pieces; 1 tbsp good quality green curry paste; 800ml coconut milk; 2 tbsp fish sauce; 2 kaffir lime leaves, finely sliced; 200g green beans, trimmed; 200g vermicelli noodles; 2 tbsp toasted cashews; 8 leaves Thai (or regular) basil

Luke Mangan

November 1, 2013

Green chicken curry with cashews and green beans.Jennifer Soo

easyTime:< 30 minsServes:4

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Ingredients

2 tbsp peanut oil
800g chicken thigh fillets, trimmed and cut into large pieces
1 tbsp good quality green curry paste
800ml coconut milk
2 tbsp fish sauce
2 kaffir lime leaves, finely sliced
200g green beans, trimmed
200g vermicelli noodles
2 tbsp toasted cashews
8 leaves Thai (or regular) basil

Method

1. Heat the oil in a large saucepan. Add the chicken and curry paste and cook for 5 minutes, or until the chicken is nearly cooked through. Add the coconut milk, fish sauce and lime leaves and bring to the boil. Turn the heat down and simmer, uncovered, for 10 minutes. Add the beans and cook for a further 5 minutes.
2. Bring a saucepan of water to the boil, add the noodles and cook as directed. Drain and rinse under cold water.
3. Divide the noodles among four serving bowls, top with chicken curry and sprinkle over the cashews and basil.
4. Note: You can add palm sugar or raw sugar to taste if you prefer a slightly sweeter flavour.

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